化学
无水的
姜黄素
包合物
傅里叶变换红外光谱
包裹体(矿物)
环糊精
稀释剂
结晶
放热反应
核化学
有机化学
熔点
红外光谱学
热稳定性
热分析
粉末衍射
热分解
球磨机
化学工程
化学计量学
饱和(图论)
分解
作者
Askar K. Gatiatulin,Alexander E. Klimovitskii,Samat R. Tagirov,Марат А. Зиганшин,Valery V. Gorbatchuk
标识
DOI:10.1134/s1070363225603862
摘要
The inclusion compounds of curcumin with hydrated and anhydrous native α-, β- and γ-cyclodextrins were prepared by ball milling. Milling a 2 : 1 mixture of the cyclodextrins and curcumin resulted in the complete inclusion of this guest when using anhydrous cyclodextrins according to the data of TG/DSC analysis, powder X-ray diffraction and FTIR spectroscopy. The hydration of cyclodextrins up to the saturation level gives a slight decrease of the curcumin inclusion extent. The prepared inclusion compound of curcumin and β-cyclodextrin in milled form exhibits a unique exothermic cold crystallization effect. The high thermal stability of the inclusion compound allowed its fusion without decomposition at fast heating rates of 10 000 K/s, and its melting point was determined. This is the first example of such successful experiment for an inclusion compound of native cyclodextrin.
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